Full recipe below, send it to a friend who'd love this! ⠀ ⠀ Start Veganuary with this super easy curry Packed with so much flavour and key nutrients it will go down a treat for your evening meals⠀ ⠀ INGREDIENTS⠀ (For 5 servings)⠀ 2 tablespoons salt, for water⠀ 2 lb potato(905 g), cut into 1-inch (2 cm) cubes⠀ 1 tablespoon vegetable oil⠀ 1 medium onion, diced⠀ 4 cloves garlic, minced⠀ 2 teaspoons cumin⠀ 1 teaspoon cayenne pepper⠀ 4 teaspoons curry powder⠀ 1 teaspoon salt⠀ 1 teaspoon black pepper⠀ 2 centimeter pieces ginger, minced⠀ 14 oz diced tomato(395 g), 1 can⠀ 15 oz chickpeas(425 g), 1 can, drained⠀ 15 oz peas(425 g)⠀ 14 oz coconut milk(395 g), 1 can ⠀ PREPARATION⠀ 1. Place potatoes into a large pot of water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Drain and set aside after cooked.⠀ 2. Add 1 tablespoon of oil to the same pot. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.⠀ 3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.⠀ 4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes.⠀ 5. Serve and enjoy!⠀ ⠀ ⠀ NUTRITIONAL INFO⠀ (Per Serving)⠀ Calories: 422⠀ Total fat: 10g⠀ Saturated fat: 6.8g⠀ Carbohydrate: 71g⠀ Of which sugar: 14g⠀ Fiber: 16g⠀ Protein: 16g⠀ Sodium: 31%⠀ Iron: 28%⠀ Potassium: 30%⠀ Vitamin B6⠀
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